Stuffed mushrooms florentine

Yield: 1 Servings

Measure Ingredient
1 cup Spinach souffle' mixture
14 larges (1 1/2 - 2 in. diameter) mushrooms (up TO 16)
¼ cup Butter (margarine, melted
\N \N Seasoned breadcrumbs

Set prepared souffle' mixture aside. Remove stems from mushrooms and reserve for another use.. Rinse mushrooms and pat dry. Dip in melted butter or margarine. Place upside down in a shallow baking dish. Stuff mushroom caps with spinach souffle' mixture, using about 1 tablespoonful for each mushroom. Drizzle with any remaining butter or margarine. Top each mushroom with a frew seasoned breadcrumbs. Bake 15 minutes or until souffle' mixzture is done. Makes 14 - 16 appetizers.

Posted to JEWISH-FOOD digest V96 #110 From: alotzkar@... (Al)

Date: Wed, 25 Dec 1996 22:22:38 -0800

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